Everards
Tom Flynn, Operations Manager
Cut back-of-house staffing waste by 14% — without slashing hours.
Read story
Customer story
Boosting profit margins with
strategic labour management
Thorley Taverns run a multi-diverse estate — from community locals to gastro pubs. Area Manager Robert Bridger wanted to move beyond basic wage management to labour that drives both cost control and sales.
“It’s definitely driven profits up because we know where to put our labour spend.”
The challenge
An existing wage system lacked detail. Ingrained habits — like kitchen porters clocking in early and waiting for work — let slack and stress hours build while labour drifted out of line with demand.
What they did
S4labour broke labour down to an hourly basis, showing managers exactly where money was being spent. Ops could see which sites were over-spending midweek and which needed to save for the weekend.
The results
Two years on, managers control daily and weekly budgets with confidence, habits have reshaped, and labour is aligned to trading patterns across every different type of site.
